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Archive for February, 2021

After the holidays in mid-January, I was lamenting about my absolute favourite brunch dish, Oretta’s Uova Burrata e Tartufo, and how I missed going out and eating that exquisite dish. But we were in a second huge lockdown since last spring so eating out wasn’t going to be possible anytime soon, I just longingly gazed at my old photos of that delicious dish. Believe it or not, the very next day, my Facebook or Instagram feed has a special take-home meal kit advertised, you guessed it, my favourite dish at Oretta! What a coincidence (I think not)! Although most of the time these types of things really annoy me, I was overjoyed to see that particular meal kit. We placed an order for Sunday morning pickup.

 

Although the kit was beautiful, it lacked the detailed touches that Chotto Matte had, particularly the clearly labelled items and a recipe card indicating how to cook this wonderful dish. The ingredients were plentiful, particularly the truffle and the orange juice. The Bombolone was over-the-top and could have done without it.

JT knows how to cook the BEST scrambled eggs in the world. We actually got two focaccia but we decided to split one and freeze the second one.

The Nutella and pistachio Bombolone were absolutely over-the-top!

This is the dish as it was served in the restaurant in 2019, a lifetime ago!

Disclaimer: We purchased this meal kit for full-price and my opinion is just that, my opinion.

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We have been trying to eat fewer carbs, but sometimes you just need a little carb therapy. These crusty baguettes sure did the trick. We paired them with some wonderful cheese we picked up from our favourite cheesemonger in the city.

I was searching for vital gluten for another recipe and came across a new product, “Fleischmann’s Bread Booster”, it boasts that it enhances the original yeast in the recipe, so I thought I’d try it. You add about 3 grams per 150 grams of flour.

Sourdough Baguettes

Makes 2 baguettes

Ingredients:

  • 350 g unbleached “00” flour, plus more for the starter
  • 215 g filtered, room temperature water, plus more for the starter
  • 80 g active sourdough starter
  • 9 g booster*
  • 8 g finely ground sea salt

Directions:

  1. The day before baking, allow your starter to come to room temperature and feed it with 50 g “00” flour and 50 g filtered room temperature water. Set aside for 3-5 hours.
  2. For the bread, combine the remaining flour, booster, room temperature water and starter and mix well until it comes together (about 3 minutes in my stand mixer). Cover and allow to hydrate 1.5 hours.
  3. Knead in the finely ground salt for a couple of minutes. Cover and set in the refrigerator overnight.
  4. Remove dough from the fridge and allow to come to room temperature. Divide it into two by weight and shape into baguettes. Rest on lightly floured parchment for 45 minutes.
  5. Preheat the oven to 500° F. Add a large baking pan with sides to the hot oven. Set your baguette tray over the steamy water.
  6. Slash baguettes and bake immediately for 15 minutes, then lower the temperature to 450° F and continue to bake for an additional 15-20 minutes or until golden brown.
  7. Cool before cutting.

Crusty on the outside and chewy on the inside, perfectly heavenly.

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We had Friends over outside for dinner in early December and they brought this dip as contribution toward dinner, it was wonderful so I asked for the recipe; unfortunately I don’t know where it’s from.

Warm Spinach and Artichoke Dip

Makes about 200 mL

Ingredients:

  • 250 g of cream cheese softened
  • 30 mL mayo
  • 15 g each Parmesan and old cheddar shredded, mixed
  • 15 mL Roasted Garlic
  • 65 g artichoke hearts chopped
  • 60 g blanched spinach drained and chopped

Mix all above and place in lightly greased pan and top with shredded mozzarella. Bake at preheated 350° F for about half an hour.

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Caramelized Onion and Lentil Soup

Serves 2 (about 400 mL)

Ingredients:

  • 150 g sweet onion, sliced thinly
  • 15 mL EVOO
  • 100 g dry red lentils
  • 500 mL beef or vegetable stock
  • 1 bay leaf
  • Gruyère crisp for garnish.
  • 2 g salt
  • Water

Directions:

  1. Caramelize the onions with olive oil with a little salt.
  2. Cook the lentils with the bay leaf in the stock until soft. Remove the bay leaf, discard.
  3. Combine the caramelized onions with the cooked lentils and purée until smooth, adding a little stock until desired consistency is achieved.
  4. Serve in French onion soup bows garnished with the cheese crisp.

Notes:

  • You can eat the crisp like a cracker, or you can crumble it into the soup for texture and flavour.

A creamy, hearty soup that will help keep you warm on these chilly winter days.

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